Tempeh sliced and seared in cast iron until golden and nutty, then coated in a homemade BBQ sauce that is sweet, smoky, tangy, and glossy. Sticky, messy, eat-with-your-hands energy.
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
5 stars (2 reviews)
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- In a small saucepot, use a fork to vigorously whisk the cornstarch into the vegetable broth until it’s mostly dissolved. Add the remaining ingredients and mix well.
- Place over medium heat, stirring occasionally, until it comes to a boil. Once boiling, lower the heat to a low simmer and let the sauce thicken for about 5 minutes. Remove from the heat.
- Preheat a large skillet over medium heat. Drizzle in 1 tablespoon of oil and a pinch of salt. Fry tempeh on one side till browned, about 5 minutes. Drizzle the remaining oil over the tempeh and sprinkle with salt then flip. Brown that side for about 5 minutes.
- Pour about 1/2 cup of barbeque sauce into the pan and flip to coat. Let it cook and caramelize for about 3 minutes.
- Remove from pan and line the ribs up on a plate. Drizzle more warmed barbeque sauce all over them to serve.